Salmon And Artichoke Quiche Squares Food

SALMON AND ARTICHOKE QUICHE SQUARES

Steps:

• Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE

Steps:

• In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
• In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.

SALMON ARTICHOKE QUICHE

Steps:

• Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
• Add the butter and continue mixing until crumbly.
• Add the water, 1 tbsp at a time, while mixing.
• Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
• In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
• Preheat oven to 350 degrees F.
• Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
• Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
• Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
• In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
• Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
• Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
• Bake for another 40 minutes.
• Let cool for 5-10 minutes before serving.

SEARED SALMON WITH ARTICHOKE SALSA

Steps:

• To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
• Preheat oven to 400 degrees F.
• Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
• To serve, place in the center of plate, and top with artichoke salsa.

ARTICHOKE AND SALMON SALAD

Steps:

• Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

CHEESY ARTICHOKE SQUARES

Steps:

• Preheat oven to 350°.
• Drain juice from one jar of artichokes into frying pan.
• Sauté onion and garlic in the artichoke juice, simmer and cool.
• Chop artichokes and mix with the cooled onions and garlic.
• Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
• Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
• Bake in a 350° oven for 40 minutes.
• Let cool 5 minutes; cut and enjoy.

ARTICHOKE QUICHE

Steps:

• In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.

ARTICHOKE & SALMON EGG WHITE QUICHE

Steps:

• Heat oven to 350°F.
• Place fish, skin side down, in shallow baking dish sprayed with cooking spray. Drizzle evenly with 2 Tbsp. dressing.
• Bake 20 to 25 min. or until fish flakes easily with fork. Cool.
• Meanwhile, spray 9-inch pie plate with cooking spray; line with 1 phyllo sheet, extending ends of phyllo over side of pie plate. Spray lightly with additional cooking spray. Sprinkle 1 Tbsp. bread crumbs evenly onto phyllo on bottom of pie plate. Repeat with 2 of the remaining phyllo sheets and remaining bread crumbs, crisscrossing phyllo sheets as necessary to completely cover bottom and side of pie plate. Top with 1 of the remaining phyllo sheets.
• Fold ends of phyllo sheets in pie plate as necessary to form rim around edge of pie plate. Gently gather last phyllo sheet into 3-inch ball; place over phyllo layers in center of pie plate. Spray with cooking spray. Place pie plate on baking sheet. Bake 10 min. or until phyllo is lightly browned.
• Remove and discard skin from fish. Flake fish into small pieces. Place artichokes in circular well surrounding phyllo ball; top with fish.
• Whisk egg whites and remaining dressing until blended; pour over fish, being careful to avoid phyllo ball in center of pie plate. Sprinkle with cheese.
• Bake 30 to 35 min. or until egg mixture is set.
• Cut dill sprigs into 18 pieces. Arrange on top of quiche along with the tomatoes to resemble mistletoe berries and leaves as shown in photo.

NO CRUST ARTICHOKE QUICHE SQUARES

Steps:

• Preheat oven to 350*.
• In medium non stick skillet over medium heat, heat sherry or apple juice, add onion and garlic.
• Cook until soft, but not brown,stirring frequently for about 3 minutes.
• Spoon mixture into medium bowl, and add all the other ingredients,and mix well.
• Pour batter into a lightly oiled 8 inch square baking pan.
• Bake in 350* oven for 30 minutes, or until set and lightly browned.
• To serve, cut into squares.
• Can be served hot or cold.